Friday, April 16, 2010

As easy as pie (sour cream apple)

I am married to an amazing man. Just one of the many things I love about Dave, is his continual hunt for a great recipe, which then goes into his cookbook and is made many times. This pie recipe was so good it made it into Dave's book. It is easy to make because you do not have to peel the apples.

After placing the topping on the pie, bake a final 10 minutes at 400 degrees.

We can't end pie week, without acknowledging an important question ~DO YOU WANT TO MAKE YOUR OWN PIE CRUST OR BUY THE GREAT ONES AT THE STORE? My mom always bought Pillsbury pie crusts and her pies were delicious. I personally enjoy making my own. The choice is yours. This is the crust recipe from Martha Stewart that I have used for many years.

Put dry ingredients and cubed butter in the food processor. Blend 10 seconds. Slowly pour in ice water. (Don't mix more than 30 seconds.) Roll out the dough on a floured surface. This makes enough for a top and bottom crust, or two single crust pies.

I love making apple pie, but coconut cream if my favorite to eat, though I've never made it. I love feeling the dough in my hands, I love to make it myself. While I've tried to use my mother's and SIL's crust recipe, the one I've had success with is from King Arthur Flour Company. Your recipe looks very similar to mine. It looks delicious!

I just found this post, so I'm "only" two years late in offering my comment--hope you still accept them!

I took a Food Science course when I was at SPU where we learned the chemical reactions that occur while cooking. Sadly I don't remember many of them, but I DO remember how to make pie crust and coconut cream pie, which became Katie's preferred birthday dessert. I'm happy to share the recipe with you and your readers.

Combine sugar, salt and cornstarch in a heavy 2-3 qt saucepan (I use a whisk). GRADUALLY stir in the half & half, making sure all lumps are removed. Place mixture over medium heat, stirring constantly, and bring to a boil; boil for 1 minute.

Place egg yolks in a bowl; blend with a fork. Add 2 Tbsp of the hot starch mixture to the egg yolks and blend thoroughly; repeat two more times until the eggs are warmed. Return egg-starch mixture to saucepan and blend thoroughly. Heat 3-4 minutes, until mixture loses its glossy appearance.

Remove from heat, add butter, vanilla and the 1/2 cup of coconut. Stir well and pour into prepared pie shell. Top with toasted coconut. Refrigerate for an hour or more, until serving time. Cover & refrigerate any leftovers.

I used to always make my own crust until I tried Trader Joes pre-made pie crusts - they're in their refrigerated section. Nothing artificial in them - just regular crust ingredients. They're really good! My new favorite pie to make is America's Test Kitchen's Banana Cream Pie - it's to die for.Cathie Shimaura